almondflour Archives - Cook By Book

Oh yes! Your breakfast just got a whole lot better with these cookies in your life! Made with the goodness of almonds, oats and whole wheat. So gooey because of the melted butterscotch chips! Deee-vine!

Banana √ Almonds √ oats √

Cookies taste best with a glass of Milk so √ 😉

What more you need for breakfast!

They are so soft and tender because of bananas, you will hardly notice the cookies are egg-free! Hence perfect for non-egg-eaters too! √ that!

So simple to make that it will be ready in 25 minutes flat! Yes, no need to chill the dough in refrigerator. We are going to use chilled mashed banana for cookie-dough. Just mash the banana nicely with the help of fork and refrigerate for half an hour before using… That’s it! No waiting before baking! It rhymes.. LOL… I know I’m such a crack-pot! 😛

So not that these require any coaxing but promise me you’ll make them!

Banana Almond Butterscotch Chip Cookies

Prep time : 15 mins | Baking time: 10 mins

Yields: 15-16 cookies

Ingredients:

½ cup almonds, ground
½ cup whole wheat flour
¼ cup plus 1 Tbsp soft-rolled oats
½ tsp baking powder
½ tsp baking soda
Pinch of salt
2 Tbsp butter, at room temperature
4 Tbsp light brown sugar
1 banana, mashed and chilled (1/3 cup approx)
½ tsp almond extract
¼ cup butterscotch chips, plus more for topping (optional)

Directions:

Preheat the oven to 180°C / 350°F. Line a baking sheet with parchment paper.
In a small bowl, whisk together ground almond, wheat flour, oats, baking powder, baking soda and salt.
In a separate bowl, cream together butter and sugar. Add banana puree and almond extract to it and whisk.
Slowly fold in dry ingredients to wet ingredients and mix till flour pockets have disappeared. Fold in butterscotch chips.
Drop 1 Tbsp of cookie-dough onto a baking sheet at 1-2 inches apart. Bake for 9-10 minutes. Mine were ready in 10 minutes. Let it cool on baking sheet for 2-3 minutes and then transfer on a cooling rack to cool completely. At first, the cookies will be soft in center but will firm up once cool.

*Store them in an air-tight container for 3-4 days at room temperature.
*You can replace butterscotch chips with any other nuts or chocolate chips too!

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I have a soft corner for fresh figs. In fact, I adore them… kinda love them…!! My husband on the contrary, detests fresh and dried figs both. How unfortunate for him?! 😛

The other day when I went grocery shopping, I found a box of fresh, ripe figs at my supermarket for just 90 INR/- and so I bought 2 of them! And I enjoyed the first box as is.

Smooth, leathery outside and velvety, succulent insides… Perfect petite size! Plus it’s a effortless, no-fuss, non-messy eating. Just wash and pop them in your mouth. Voila! Explosion of palate-cleansing freshness! Salivating already?! 😉

I decided to bake with them as an attempt to change my husband’s attitude towards these delicious babies. But I had never baked with fresh figs (apart from using them as my pizza topping… Totally loveee it!!! Nom Nom…). Even though I have baked with dried figs before creating Dried Fig Spice Cake, I wanted to bake something more classy with the bunch of fresh figs. That is how my hunt for a mind-blowing recipe started.

And after browsing through so many blogs, I finally found a recipe which I think will do complete justice to them.

A recipe which suits my own style of baking with simple ingredients and a quick whip!

For the recipe click on the link: http://playfulcooking.com/cakes-cupcakes-muffins/honeyed-fig-cake/

*The changes I made to the recipe:

Instead of 1/2 cup sugar called for in the recipe I used 3/4 cup sugar.
Replaced all-purpose flour with whole wheat flour.

Apart from that I followed the recipe to the T and the resultant cake was light, soft, moist and juicy! Perfect for the tea party!

So what are you waiting for?! Click on the link above and start baking! 🙂

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Tag: almondflour

Fig Cake